Habanero Salsa

1. 1

   Preheat the oven to 375.

2. 2

   Spread the habaneros and onion in a single layer on a large rimmed baking sheet.

3. 3

   Roast for about 30 minutes, stirring once, until the chiles and onion are soft and barely browned in spots.

4. 4

   Let cool completely.

5. 5

   Wearing gloves, carefully remove and discard the stems and seeds from the habaneros and transfer the chiles to a blender.

6. 6

   Add the onion, orange and lime zests and juices, vinegar, water and oregano and puree until smooth.

7. 7

   In a medium saucepan, heat the olive oil.

8. 8

   Carefully add the puree and bring to a simmer.

9. 9

   Cook over moderately low heat, stirring occasionally, until reduced to 1 3/4 cups, about 30 minutes.

10. 10

    Stir in the salt and sugar and let cool completely.

11. 11

    Funnel the salsa into glass jars or bottles and chill before serving.

* Per serving · 4 servings · Values may vary.